Vintage Recipes

RAISED BISCUIT.

One pint sweet milk, one half cup butter, one tablespoonful sugar, one tablespoonful yeast, a little salt, whites of two eggs beaten stiff. Make the sponge at supper time. At bed time, work in flour to make a stiff dough. Put in warm place to rise over night. In the morning turn it out on the kneading board. Smooth out with the hand about one inch thick; cut in small cakes; let stand five minutes; put in oven; bake fifteen minutes. Delicious for breakfast.

BEATEN BISCUIT.

One quart flour, one heaping tablespoonful lard, water to make stiff dough, a little salt. Beat well with rolling pin; work into flat biscuit; make a few holes in each with a fork. Bake in quick oven.


Biscuits


BAKING POWDER BISCUITS

Baking Powder Biscuit

From The Settlement Cookbook, Milwaukee, 1901

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
3/4 to 1-cup milk, or water
2 tablespoons shortening

Sift the dry ingredients together. Rub the butter into the flour with the tips of the fingers. Mix the milk into the flour with a knife adding the milk gradually until as soft as can be handled easily. Put it on a floured board and roll until 1/2-inch thick. Cut in small rounds and bake in hot oven 10 to 15 minutes.

Tip: Use as little flour as possible on the board when shaping the dough.

"Biscuits may be shaped in a great variety of ways, but they should always be small. Large biscuits, though equally good, never tempt one by their daintiness." - The 1918 Fanny Farmer Cookbook


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